Pie looks easy until the bottom crust turns to paste. Cold fat, a hot oven and a filling that sets right make the difference, and those lessons are hard to learn from a recipe card. A good pie book teaches them.
This guide picks eight pie books from named authors and established publishers, says what each teaches and names any reviewers we could find. We make no claim to have baked from them, so we tell you whose view each strength comes from.
Julia’s earns a commission on purchases made through links on this page, at no cost to you. Recommendations are based on what a restaurant kitchen looks for in a cookbook, the Amazon listing, publisher and author information and published reviews, which we name where we use them.
Quick verdict: the best pie cookbook to start with
For most bakers, start with Erin Jeanne McDowell’s The Book on Pie, which Publishers Weekly calls a top-notch go-to for all things pie. For warm, classic teaching, choose Kate McDermott’s Art of the Pie. If pastry scares you, choose America’s Test Kitchen’s The Perfect Pie.
The other five cover pie shop flavors, a Detroit bakery, crust skills, savory pastry and a relaxed beginner’s book.
Five pie books side by side
Five of the eight, one for each kind of baker, with what each publisher or listing gives. All eight are described below.
| Cookbook | Best for | Recipes | Length | Buy on Amazon |
|---|---|---|---|---|
The Book on Pie, Erin Jeanne McDowellBest overall
|
Every kind of pie | Hundreds, per the publisher | 352 pages, hardcover | View on Amazon |
Art of the Pie, Kate McDermottBest for classics
|
Classic American pies | Not stated | 352 pages, hardcover | View on Amazon |
The Perfect Pie, America’s Test KitchenBest step by step
|
Careful step-by-step teaching | More than 180 | 376 pages, hardcover | View on Amazon |
The Four & Twenty Blackbirds Pie Book, Emily and Melissa ElsenBest for unusual flavors
|
Pie shop flavors by season | More than 60 | 224 pages, hardcover | View on Amazon |
The Pie Room, Calum FranklinBest for savory pies
|
Savory pastry showpieces | 80 | 288 pages, hardcover | View on Amazon |
Cover images from Amazon. Page counts and formats come from the Amazon listings for the editions linked. Recipe counts come from publisher copy; the ATK count is a press line quoted there.
Our picks for the best pie cookbook, book by book
All eight were in stock in print, new and sold by Amazon when we checked. We have not baked from these books; where we describe a strength, we say whose view it is.
1. The Book on Pie, Erin Jeanne McDowell – The Top-Notch All-Rounder
If you only buy one pie book, this is the one the evidence points to. Publishers Weekly, which we read, says this guide to sweet and savory pies “hits the mark,” praises the author’s “informative yet laid-back spirit” and calls it a “top-notch go-to for all things pie.” It singles out helpful “Whys of Pies” sidebars and a blood orange brûlée pie.
The publisher’s copy says “hundreds” of recipes without an exact number and covers fruit, custard, cream, chiffon, cold set, savory and mini pies, with dough styles from all-butter and vegan to gluten-free and hot-water crust. It adds tips on storage, freezing, size conversion and decoration. McDowell is a New York Times contributing baker, the copy says.
Why we like it
- PW review, which we read
- Sweet and savory pies
- All-butter, vegan and gluten-free doughs
- Explains why things go wrong
Key specifications
| Author | Erin Jeanne McDowell |
|---|---|
| Publisher | Harvest |
| Year | 2020 |
| Pages | 352 |
| Format | Hardcover |
| Recipes | Hundreds, per the publisher |
| Focus | Doughs, crusts and every style of pie |
| Best for | Most pie bakers |
Why we recommend it
If you want one reference that handles anything a pie can throw at you, buy this.
Skip it if you want a short book. This one covers a lot and takes some reading.
Pros and cons
Pros
- Strong PW verdict
- Wide coverage
- Teaches decorating too
Cons
- Exact recipe count not stated
- Big scope for a first-time baker
2. Art of the Pie, Kate McDermott – Classics From a Pie Teacher
Publishers Weekly, which we read, calls this “one of the best books written on the topic,” praises her guidance on pans, fats and apples, and says the recipes are “straightforward,” with options for beginners and experienced bakers. Its one gripe: sweet potato pie is missing. It concludes that McDermott “excels” at classic pies.
McDermott learned from her Iowa grandmother and has taught thousands of people through her Pie Camps, the publisher’s copy says, and she’s a James Beard Award-nominated author. The copy adds gluten-free crust options and a Wall Street Journal line: “A new baking bible.” Recipes are organized by fruit, style and sweet versus savory. No recipe count is given.
Why we like it
- PW review, which we read
- Guidance on pans, fats and apples
- Gluten-free crust options, per the publisher
- Written by an experienced teacher
Key specifications
| Author | Kate McDermott |
|---|---|
| Publisher | Countryman Press |
| Year | 2016 |
| Pages | 352 |
| Format | Hardcover |
| Recipes | Not stated |
| Focus | Crusts, fillings and classic pies |
| Best for | Bakers who love tradition |
Why we recommend it
If you want a warm teacher and classic American fruit pies, this is the book.
Skip it if sweet potato pie matters to you. PW says it isn’t here.
Pros and cons
Pros
- Clear, straightforward recipes
- Suits beginners and experienced bakers
- Teaching background
Cons
- No sweet potato pie, says PW
- Recipe count not stated
3. The Perfect Pie, America’s Test Kitchen – Firm Guidance on Lattice
ATK’s book is the careful one. Publishers Weekly, which we read, calls it a “satisfying outing” focused on sweet pies and tarts, says its “firm guidance” makes even complex lattice work seem manageable, and adds that it “is poised to help readers vanquish” a fear of pastry. It also has a complaint: some images conflict with the written directions.
The publisher’s copy covers classic and modern pies, tarts and galettes, with pie-top designs, slab pies, muffin-tin and jar pies, and quotes a San Jose Mercury News count of more than 180 kitchen-tested recipes. If savory pies matter to you, note that PW describes the focus as sweet.
Why we like it
- PW review, which we read
- More than 180 recipes, per a press line in the copy
- Pie-top designs and slab pies
- Firm, detailed guidance
Key specifications
| Author | America’s Test Kitchen (editors) |
|---|---|
| Publisher | America’s Test Kitchen |
| Year | 2019 |
| Pages | 376 |
| Format | Hardcover |
| Recipes | More than 180 |
| Focus | Sweet pies, tarts and galettes |
| Best for | Cooks afraid of pastry |
Why we recommend it
If pastry scares you and you want instructions that leave nothing out, start here.
Skip it if you mainly want savory pies. PW says the focus here is sweet.
Pros and cons
Pros
- Detailed instructions
- Wide range of forms
- Reassuring tone
Cons
- Some images conflict with directions, says PW
- Sweet focus
4. The Four & Twenty Blackbirds Pie Book, Emily and Melissa Elsen – Salted Caramel From Brooklyn
This is the pie shop book, from two sisters raised in South Dakota who learned from their grandmother and opened a Brooklyn cafe, says the publisher’s copy. It gathers more than 60 pie recipes organized by season, including Salted Caramel Apple and Salty Honey, along with a techniques section and 90 full-color photographs.
Danny Meyer of Union Square Hospitality Group calls the pies “so satisfying and deliriously delicious” in the copy, and we read that secondhand. Publishers Weekly’s page shows no review. It came out in 2013, which is old for a cookbook, but flavor combinations don’t date quickly.
Why we like it
- More than 60 recipes, per the publisher
- Organized by season
- Techniques section
- 90 color photos
Key specifications
| Author | Emily Elsen, Melissa Elsen |
|---|---|
| Publisher | Balance |
| Year | 2013 |
| Pages | 224 |
| Format | Hardcover |
| Recipes | More than 60 |
| Focus | Seasonal pie shop recipes |
| Best for | Flavor-minded bakers |
Why we recommend it
If you already make decent pie and want new flavors to try, this is the one.
Skip it if you need beginner basics in depth. McDowell and ATK teach more.
Pros and cons
Pros
- Distinctive flavors
- Seasonal structure
- From a known Brooklyn shop
Cons
- No PW review to lean on
- Published in 2013
5. Sister Pie, Lisa Ludwinski – A Detroit Bakery’s Heart
![Sister Pie: The Recipes and Stories of a Big-Hearted Bakery in Detroit [A Baking Book]](https://m.media-amazon.com/images/I/51BNlOQwlIL._SL500_.jpg)
Lisa Ludwinski’s Detroit bakery began in her parents’ kitchen, the publisher’s copy says, and she trained at Milk Bar and Four and Twenty Blackbirds. Publishers Weekly, which we read, calls the book “a friendly guide for all things related to fillings and crusts, both sweet and savory,” praises its “uplifting writing” and says it should motivate readers to become their own master pie makers.
The copy counts 75 recipes, and quotes the New York Times counting 45 pies and 30 other baked goods, so this isn’t only pies. Sweet-and-savory cookies and savory hand pies come up in PW’s review. If you bought it for the pies alone, that’s worth knowing. The Chicago Tribune line in the copy is simple: “Everything you want in a pie cookbook.”
Why we like it
- PW review, which we read
- Savory hand pies and sweet pies
- 75 recipes, per the publisher
- Seasonal recipes
Key specifications
| Author | Lisa Ludwinski |
|---|---|
| Publisher | Lorena Jones Books |
| Year | 2018 |
| Pages | 256 |
| Format | Hardcover |
| Recipes | 75 |
| Focus | Bakery pies and bakes |
| Best for | Community-minded bakers |
Why we recommend it
If you enjoy a cookbook with a warm story behind it, and cookies too, this is a lovely read.
Skip it if you want pies only. About 30 of the recipes are other baked goods.
Pros and cons
Pros
- Warm voice
- Sweet and savory
- Seasonal
Cons
- Not all pies
- Published in 2018
6. Pie Camp, Kate McDermott – The Skills Behind Any Pie
McDermott’s later pie book, named after her teaching camps, is skills first. The publisher’s copy describes a dozen “master” recipes covering flaky, tender and cookie-crumb crusts, plus fruit, cream and chiffon pies, along with braided decorations, custard troubleshooting and thickening fruit fillings.
It also includes gluten-free crust options, ice cream recipes and single- or double-serving pie-lets. Bee Wilson of the Wall Street Journal is quoted there calling it “the greatest pie cookbook I’ve come across.” We read that secondhand. Publishers Weekly’s page shows no review. We list two McDermott books because they do different jobs: Art of the Pie is the warm classic collection, and this one teaches technique.
Why we like it
- Master recipes you can adapt
- Troubleshooting custard and fruit fillings
- Small pie-lets for one or two
- Gluten-free crust options
Key specifications
| Author | Kate McDermott |
|---|---|
| Publisher | Countryman Press |
| Year | 2020 |
| Pages | 344 |
| Format | Hardcover |
| Recipes | A dozen master recipes, with variations |
| Focus | Pie skills and troubleshooting |
| Best for | Improving bakers |
Why we recommend it
If your crust keeps failing and you want to know why, this may help more than another recipe collection.
Skip it if you already own Art of the Pie and want a new voice. Choose a different author.
Pros and cons
Pros
- Skill-focused
- Small-batch options
- Strong named praise, via the publisher
Cons
- No PW review
- Second book by the same author on this page
7. The Pie Room, Calum Franklin – London’s Savory Showstoppers
Most of this page is about fruit. This one is about pastry as dinner. Calum Franklin, who the publisher’s copy calls London’s King of Pies, opened The Pie Room in 2018 and judges the British Pie Awards. The book holds 80 sweet and savory pies and sides, with techniques for lining tins, crimping and decorating.
Publishers Weekly, which we read, says it will “charm home bakers” with pastry techniques from his London restaurant, covering basic doughs, quick savory dinners and a few sweets, and recommends it to readers wanting “hearty winter fare.” Jamie Oliver’s line in the copy is short: “Calum is the pie king.” It is a British book, and we could not confirm US measures, so check first.
Why we like it
- PW review, which we read
- 80 recipes, per the publisher
- Crimping and decorating techniques
- Savory dinners in pastry
Key specifications
| Author | Calum Franklin |
|---|---|
| Publisher | Bloomsbury Absolute |
| Year | 2020 |
| Pages | 288 |
| Format | Hardcover |
| Recipes | 80 |
| Focus | Savory pies and pastry |
| Best for | Weekend project cooks |
Why we recommend it
If you think of pie as a main course, this is the book that takes it seriously.
Skip it if you want American fruit pies. Sweet recipes are few here, says PW.
Pros and cons
Pros
- Savory focus
- Restaurant techniques
- Show-stopping aim, per the subtitle
Cons
- US measures not confirmed
- Few sweets
8. Pie Is Messy, Rebecca Grasley and Willy Blackmore – Old School and New School
The title says it. Rebecca Grasley founded The Pie Hole, the publisher’s copy says, with locations in California and Japan and over fifty years of pie baking experience behind her, and Willy Blackmore is a food journalist. The book has 100 pies grouped by category, each with Old School and New School sections, plus crust basics and vegan or gluten-free substitutions.
The publisher calls it “beginner friendly, warm, and non-intimidating,” and that is the publisher’s word. Publishers Weekly’s page shows no review, and the page named no outlet’s praise, so this rests on the publisher’s and author’s details. Still, for someone who needs permission for a crust to look imperfect, it seems to offer that from its cover.
Why we like it
- 100 recipes, per the publisher
- Old and new recipes in each group
- Vegan and gluten-free substitutions
- Author with long experience
Key specifications
| Author | Rebecca Grasley, Willy Blackmore |
|---|---|
| Publisher | Ten Speed Press |
| Year | 2023 |
| Pages | 240 |
| Format | Hardcover |
| Recipes | 100 |
| Focus | Pie shop recipes, old and new |
| Best for | Relaxed bakers |
Why we recommend it
If perfect-looking pie intimidates you, this one starts from the opposite view.
Skip it if you want a named review behind your purchase. This pick rests on the publisher’s and authors’ details.
Pros and cons
Pros
- Relaxed tone
- Classic and modern
- Substitutions included
Cons
- No named review in our sources
- Pie shop style may not suit every baker
How to choose a pie baking book
Most pie books cover crust and filling, so look at what else each one does for you.
- Beginner or improver? ATK and Pie Is Messy are aimed at nervous bakers. Pie Camp suits someone fixing a recurring problem.
- Sweet or savory? Franklin and McDowell cover savory pies well. PW says ATK focuses on sweet.
- Which dough? Gluten-free crusts turn up in McDowell, McDermott and Grasley, and vegan options in McDowell and Grasley. Check each book if you need them.
- Gear. The dish matters as much as the dough. See the best pie dish and the best pie weights for blind baking.
- Broader baking. For a book that goes beyond pies, try the best baking cookbook.
How we chose these eight pie books
We searched Amazon’s book listings and kept print editions from named authors or test kitchens at established publishers, in stock and new when we checked. We looked for Rose Levy Beranbaum’s pie titles and did not find a new in-stock print listing. Author, year, format and page count come from the Amazon listing. Recipe counts and descriptions come from the publisher’s copy as carried by booksellers.
Here is what stands behind which pick. The Book on Pie, Art of the Pie, The Perfect Pie, Sister Pie and The Pie Room have Publishers Weekly reviews we read ourselves. The Four & Twenty Blackbirds Pie Book and Pie Camp have praise we read only as quoted by the publisher. Pie Is Messy rests on the publisher’s and author’s details.
Pie cookbook questions, answered
What is the best pie cookbook for beginners?
The Perfect Pie for detailed steps, or Pie Is Messy for a relaxed approach, per its publisher.
Which pie book is best for savory pies?
The Pie Room, which PW describes as hearty winter fare, with The Book on Pie as a wider option.
Is there a pie book with gluten-free crusts?
Yes. The Book on Pie, Art of the Pie, Pie Camp and Pie Is Messy all mention gluten-free doughs or substitutions in their publisher copy. Check labels for your own needs.
Why are there two Kate McDermott books?
They do different jobs. Art of the Pie is the classic collection, and Pie Camp teaches skills through master recipes.
What equipment do I need for pie?
A rolling pin, a good dish and weights for blind baking. Our pie dish guide compares materials.
Which pie book should you buy first?
Buy McDowell if you want one complete reference. Choose Art of the Pie for classics, ATK for careful steps and Franklin for savory pastry. The Elsens, Ludwinski, Pie Camp and Grasley each suit a narrower baker, and each entry says who.
And if the oven is too hot for pie today, see the menu or call to order.